Saturday was wine club.  I did raspberry BBQ sauce marinated chicken wings.  They were not messy or hot; Jim’s requirement.  I thought they were a tad overcooked.  Sunday was our 57th anniversary and we celebrated at a wonderful restaurant called Rutledge.  The food was wonderful and I loved the decor.  Our friends Mary and Al found the place for us and joined us for the dinner.  We had fun and great food.  

Monday was, what do I do today.  I found this recipe for Corn Chowder in the Bobby Dean cookbook and had all the ingredients so that was dinner.  If it had been winter or if I had sent Jim to get corn at the farmer’s market and stripped the cobs.  That wasn’t going to happen.

Ingredients:

1 T low-calorie butter substitute spread

1/2C finely chopped onions

1/2 C finely chopped carrots

1/3 C finely chopped celery

1 garlic clove, finely chopped

3 C frozen corn kernels

3 C low-sodium chicken broth

1 small potato, peeled and cut into chunks

1 1/2 C whole milk (I used almond milk)

Pinch of nutmeg

Pepper to taste

Directions:

1. In a medium pot, met pot, melt the butter over medium heat.  Add the onions, carrots and celery and cook, stirring frequently, until the onion are softened, 3-5 minutes.  Add the garlic and cook for 30 seconds.  Add the corn and chicken broth and bring to a boil overmedium-high heat.  Lower the heat and simmer for 10 minutes.  
2. Remove 1 C of the soup and puree in a blender, return the pruned sou to the pot.  
3. Meanwhile, in a small saucepan, cover the potatoes with cold slated water.  Bring to a boil over medium-high heat and cook un til the potatoes easily pierced with a for, about 20 minutes.  Drain and place in a blender.  Add the milk and puree until smooth.  
4. Add the potato mixture to the soup and season with nutmeg and pepper.  

The soup is very thick and creamy with no cream.  The next night we went back to our standard summer fare of burgers, for and tomatoes.